🍠 SWEET POTATO & PEA CURRY 🍠
Tonight’s Friday night #fakeaway is sweet potato & pea curry 🍛
I ♥️ curries as you can probably tell from my page! It’s amazing how you can just about ‘curry’ anything... I just adjust the chilli 🌶 for the boys otherwise it’s great to introduce children to the wonderful spices such as cumin, turmeric, star anise, cardamoms, cinnamon 😍
Perfect comfort food in this freezing cold London weather! ❄️ ❄️❄️
Tag a friend who would love this Recipe - sharing is caring! 🤗
Have a wonderful Friday everyone
👩🏻🔬 Recipe: (serves 4) .
2 large sweet potatoes 🍠 - chopped into approx 2cm chunks
300gms frozen peas
1 red onion - finely chopped
1 teaspoon oil
1 cinnamon stick
5 Black cardamoms
4 cloves garlic - minced
4cm chunk ginger - minced
1 Teaspoon cumin seeds
1- 2 teaspoons turmeric
1 teaspoon ground coriander powder
1-2 teaspoons garam masala 1 tin chopped tomatoes 🥫
1 large handful coriander - finely chopped
1-2 chillis - optional .
Fry the red onion in the oil. Add the cinnamon stick, black cardamoms & cumin seeds. When the onions are starting to brown (I like them a little dark so they melt into the sauce) add the garlic, ginger & a chopped chilli or 2🌶 if you like it spicy.
Stir for a couple of minutes & add the sweet potato cubes...
Next, add a tin of tomato’s, 1/2 pint of water, the spices & a handful of chopped coriander.
Simmer with a lid on the pan for about 10 minutes until the 🍠 is almost cooked
Finally add in the frozen peas and cook for a further 5-10 minutes
Finally, remove the lid & cook away some of the water until you have your desired consistency. Enjoy with rice or naan or chapattis 😋
Recipes for these further down my page 😘
One of my favourite recipes of @healthylivingjames so far 👏🏼
His 10 minute Chickpea and Spinach Curry shows how quick and easy it is to make a nutritious filling and tasty dinner 🍴 I always always check his page when I’m not feeling imaginative to come up with something myself (which happens quite a lot) 😂 plus I love practising my photography using his recipes as they’re always so vibrant and colourful 🌈 go check out his other recipes!
Curry with butternut squash, mushrooms and black beans. Mild and really tasty! It takes some time to prepare but it is worth it! Swipe for more pictures. Recipe below.
Ingredients (serves 4):
1/2 butternut squash
2 tablespoons olive oil
1 can cooked black beans
300 g oyster mushrooms (sliced)
2 portabello mushrooms (sliced)
1 can coconut milk
1 tomato (chopped)
2 banana shallots (chopped)
2 tablespoons fresh ginger (grated)
1/2 g saffron
1,5 teaspoons ground cumin
1 garlic glove (finely chopped)
5 tablespoons neutral oil (rapeseed)
1 dl fresh chopped coriander
1,5 teaspoons salt
1 dl fresh chopped parsley
1/2 dl pumpkin seeds (roasted)
Preheat the oven to 175 degrees, halve the squash lengthwise, remove and discard the seeds. Place the squash in the baking dish that is covered with baking paper. Brush the cut surface with olive oil and sprinkle a little bit salt and fresh oregano over it. Bake 40 minutes or until tender. Peel and cut into big (3 cm) cubes.
Heat 3 tblsp oil in frying pan, add the banana shallots, garlic, tomato, ginger, parsley, ground cumin and saffron. Fry 5 minutes or until softened.
Add coconut milk and salt. Cook for 10 minutes.
Meanwhile fry the mushrooms in 2 tblsp oil in separate pan for 10 minutes or until they get brown surface.
Add squash, mushrooms, beans, half of the coriander and juice from half of the lime in the curry sauce. Mix and serve the curry with coriander, lime slices and pumpkin seeds.
Aloo Gobi. This 30 minute Indian cauliflower and potato curry is great on its own or as a side. When it comes to Indian food I like the veggie dishes as much, if not more, than the meat options. If asked to chose my favourite veggie Indian dish it would be a toss up between Aloo Gobi and Dahl. Or is it Dal, Daal or Dhal??? Someone in the know please clarify! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
INGREDIENTS for 4
1 cauliflower cut into florets
3 large potatoes, peeled and cut onto 1 inch chunks
2 onions, peeled and sliced
200g cherry tomatoes
3 garlic cloves crushed
5cm ginger peeled and chopped or grated
1 red chilli, deseeded and chopped
2 tbsp oil
1 tbsp black mustard seeds
8 curry leaves
1 tsp turmeric
150ml vegetable stock
Juice of one lemon
Lay your cauliflower florets on a baking tray, season, drizzle with oil and roast for 10 minutes in a 200 degree oven.
Add the onions, potatoes, mustard seeds and curry leaves to a pan with the rest of the oil and colour for 10 minutes, stirring every minute or so.
Add the turmeric, chilli and roasted cauliflower florets. Give everything a stir and then add the tomatoes and stock. Simmer for 5 minutes.
Finish with the lemon juice and fresh coriander.